These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

This recipe is a great way to mix up the ol’ traditional pumpkin pie standard!

Ingredients

FOR THE FILLING:

1 boxVanilla Instant Pudding Mix, 3.5 Oz

1-½ cupCold Milk

½ cupsSour Cream

¾ cupsPumpkin Puree

½ teaspoonsCinnamon

⅛ teaspoonsNutmeg

FOR THE CRUST:

12 wholeOreo Cookies

1 TablespoonButter, Melted

FOR THE WHIPPED CREAM:

1 cupWhipping Cream

3 TablespoonsPowdered Sugar

½ teaspoonsPure Vanilla Extract

Preparation

In a medium sized mixing bowl, beat together pudding mix, milk, sour cream, pumpkin puree, cinnamon and nutmeg. Whip for about 2 minutes until mixture thickens. Put it in the refrigerator and allow it to chill for 1 hour.

In another bowl, whip together the whipping cream, vanilla extract and powdered sugar. Whip until stiff peaks, about 3-5 minutes on high speed.

Then make the crust. Crush Oreo cookies (in a bag or a food processor) until you have fine crumbs. Mix in the melted butter.

Place about 1 teaspoon of the cookie crumbs into the bottom of 20 small shot glasses. Fill up the rest of the way with pumpkin mixture. Top with whipping cream. If you have any cookie crumbs left, sprinkle those on top.

I made these for a Friday night get-together and they were a huge hit. I even had someone ask if they could take one to go. I doubled the crumbs and the pumpkin, used 9 oz cups and got 12 shooters. I will definitely be making these for Thanksgiving! Thanks for a great idea.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.